Preparation method of day lily fruit and vegetable crisp chips

A technology for fruit and vegetable chips and daylily, which is applied in the field of preparation of daylily fruit and vegetable chips

Pending Publication Date: 2020-12-29
湖南新发食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are no fruit and vegetable chips mainly containing day lily in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Follow the steps below to prepare daylily fruit and vegetable crisps:

[0020] (1) After the fresh day lily is selected, it is boiled to kill green, keep the day lily at 95-100 ° C for 2 minutes, until the vegetable strips are half soft, immediately remove from the boiling water, wash in water, cool down to 60-65 ° C, drain, and obtain Kill the day lily;

[0021] (2) After the daylily that has been finished in step (1) is chopped, it is moved to a high-speed shearing machine. According to the ratio of parts by weight of 100 parts of the daylily to be finished and 30 parts of water, after adding water, it is sheared into daylily pulp at high speed, and starch 15 is added. After 0.3 parts of salt and 0.3 parts of salt, continue to shear and dissolve evenly. The resulting mixed slurry is heated to 70-75 ° C by a continuous forming tablet machine for gelatinization and cut into thin garden slices with a diameter of 5 cm and a thickness of 0.3 cm to obtain daylily to be fri...

Embodiment 2

[0026] Basically follow the steps of Example 1 to prepare day lily fruit and vegetable crisps, the difference is that the boiling water of the day lily in step (1) contains 0.15% sodium bicarbonate and maintains the concentration to act as a color-protecting agent.

[0027] As a result, the color and luster of the daylily is more consistent and brighter; the color and luster of the daylily components in the obtained chips are more consistent and brighter, the taste is crisp, delicious, slightly salty, not greasy, and the shelf life is more than three months.

Embodiment 3

[0029] Basically according to the steps of Example 2, the daylily fruit and vegetable crisps are prepared, the difference is that 2 parts of sucrose are also added to the starch slurry in step (2); the palm oil used for the fryer in step (3) is changed to rapeseed oil , adding 300ppm of tert-butylhydroquinone as a preservative; the packaging in step (4) adopts aluminized plastic film material.

[0030] As a result, the color and luster of the day lily in the obtained chips are relatively consistent and bright, the taste is crisp, delicious, sweet and salty, not greasy, and the shelf life is more than six months.

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PUM

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Abstract

The invention provides a preparation method of day lily fruit and vegetable crisp chips. The preparation method comprises the following steps: (1) carefully selecting fresh day lily, performing fixation in boiling water, performing washing with water, performing cooling and performing draining; (2) chopping the day lily after fixation, performing transferring to a high-speed shearing machine, adding water according to a ratio of 100 parts of the day lily after fixation and 25-40 parts of water, performing shearing at a high speed to obtain day lily pulp, adding 10-20 parts of starch, 0.2-1 part of edible salt and/or 1-5 parts of sucrose, continuously performing shearing, performing uniform dissolving, heating the obtained mixed pulp to 60-75 DEG C by a continuous forming pelleter, performing gelatinizing and performing cutting into slices; and (3) performing frying in a vacuum fryer to be crisp, performing spin-drying to remove oil, performing cooling, performing grading, and performing packaging in a moistureproof manner to obtain the day lily fruit and vegetable crisp chips. The day lily fruit and vegetable crisp chips obtained by the method are not greasy, crisp in mouth feel and delicious in flavor, well maintain color, appearance, flavor, taste and nutrition of the day lily, have the characteristics of low fat, low calorie, high cellulose and the like, are convenient to eat, and are suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of daylily fruit and vegetable chips. Background technique [0002] Day lily has thick petals, golden color, strong fragrance, contains a lot of pollen, contains vitamin A, vitamin C, carotene, amino acids, lecithin, dietary fiber and other nutrients necessary for the human body; it is sweet and cool in nature, has hemostatic, anti-inflammatory, and heat-clearing properties , dampness, digestion, eyesight, soothe the nerves and other effects. The land in Qidong County, Hunan Province is fertile, and the conditions of light, heat, and water are good, so it is suitable for growing day lilies. Qidong day lily is a product of China's national geographical indication. Traditionally, it is made into dry products and supplied in four seasons. Now, with the development of market diversification, day lily is often used as an ingredient in various foods. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/20A23L5/10
CPCA23L19/03A23L5/11A23L5/17A23L5/20A23L5/13
Inventor 肖智雄
Owner 湖南新发食品有限公司
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